Think about a Gift Certificate from The Shrimp Connection for your friends, family and employees. Call Landon at 336-253-3881 or order one like you do seafood and I’ll call you to finish the deal.

***Special Orders for Special People. Items like alligator, Portuguese sardines, cold-water oysters, New Zealand mussels, Caribbean Conch, Calamari, Octopi, Smoked salmon and Live Maine Lobsters. Something particular that you have in mind? Give us a call!

CLICK HERE*

We’re open for business on Fridays and Saturdays with occasional Sunday SALES.
We go to the NC coast each week on Thursdays and bring back loads of radically fresh seafood to the Piedmont Triad(Colfax and Summerfield) and Mooresville/Lake Norman.

Since the Christmas holidays are now behind us, we can hopefully look forward to more Stump Sound oysters with their delicious brine.We can also offer to have your preordered oysters washed at the coast for a $5.00/Bushel fee, but we won’t be washing them if you fail to preorder them washed. I also have to warn you that the life of a washed oyster is numbered in days and not the weeks that an unwashed muddy oyster will last under refrigeration. If your plans are to buy oysters to roast on the Thursday following your pick up from us the week before, you will experience several dried-out oysters because they have not had the benefits of the mud protecting them. Washing your oysters is your call, but you must weigh the benefits. Thanks.

RED SNAPPER FILLETS, SILKS, FLORIDA
$21.95/LB or $20.95/LB if part of a 5-pound order.

*** SALMON FILLETS, FAROE ISLANDS, NORTH ATLANTIC:
$15.95/LB or $14.95/LB if part of a 5-pound order.

SWORDFISH STEAKS: WANCHESE,NC.:
$20.95/LB or $19.95/LB if part of a 5-pound order.

TILE FISH, WANCHESE, NC:
$23.75/LB or $22.75/LB if part of a 5-pound order.

TRIGGER FISH FILLETS, NC:
$20.95/LB or $19.95/LB if part of a 5-pound order.

TUNA STEAKS, YELLOWFIN, ECUADOR,S.A.:
$20.95/LB or $19.95/LB if part of a 5-pound order.

*** Our salmon is cut from whole fish into huge fillets which are the sides of the fish without bones. We cut these sides into collars, center cut strips, wide cuts, and tails.
Collars are the fattiest of all the cuts and are best for sushi mi and sushi. Tails are the least fatty and are best for medium, medium well, and well-done salmon. Strips and wide cuts are best for grilling, broiling and sauteing.
Please specify which cuts you prefer.

You can also contact us at landonwilder@shrimpconnect.com or 336-253-3881.